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Dining in the US - not only for Austrians

One of the things, if not the thing, that Austrians miss the most from the old world is probably the experience of dining out and enjoying the food that we grew up with. Many Americans, too, have come to appreciate traditional Austrian cuisine and there is a small number of thriving restaurants that serve Austrian dishes in a more or less authentic fashion.
The following reviews were submitted by our members who have visited Austrian restaurants throughout the US and decided to share their experience. If you know a place that is not listed here, please use the Contact Us form on this site and drop us a few lines.


Bread and Chocolate (reviews on Yelp)
29 S Main St
Concord, NH 03301

When Franz Andlinger was a child in Austria, a man would bring bread to his family's house in a basket strapped on the back of a moped. The baker befriended young Andlinger and let him ride along. As Andlinger remembered, "I thought he was the coolest guy in the world."

Concord-area residents can be grateful for that moped-riding baker who inspired Andlinger to follow in his footsteps. Today, Andlinger is responsible for the wonderful creations sold at Bread and Chocolate on South Main Street. Andlinger's journey to New Hampshire started with an apprenticeship in Austria at the age of 15. Then, more than 30 years ago, he worked on a German cruise line that sailed the Mediterranean, Caribbean and North Atlantic. On board, Andlinger met his wife, Linda, and moved to her home state of Massachusetts. He worked for Boston restaurants and the Ritz Carlton, but not much was going on in the baking industry back then. "There was just one pastry shop in Cambridge," he said. Andlinger opened his own shop in Winchester, Mass., and business boomed. He and Linda bought a house in Antrim, and he commuted back and forth at first. Eventually, he decided to sell his shop and open one closer to home.

"At first I tried to sell from home, then in New London, Keene and Gilford," he said. "There weren't enough people." Sixteen years ago, he started Bread and Chocolate on Pleasant Street in Concord. "I opened just before Thanksgiving and was extremely busy," he said. "It grew from there." His shop has been in its Main Street location, next to Gibson's Bookstore, for almost nine years. It has an old-world feel with a long glass case full of beautiful pastries and shelves of fresh-made bread and croissants. Andlinger offers a large variety of sandwiches, and he makes a sticky bun to die for.

Everything is baked fresh daily. Andlinger begins at 3 a.m. so the breads and breakfast pastries will be ready by opening time at 7:30 (8 a.m. on Saturdays). He bakes 6-grain, oatmeal and white breads every day; whole wheat bread on Monday and Wednesday, pesto bread on Tuesdays, Jewish rye on Thursdays and tomato-basil bread on Fridays. At 6 a.m., another baker comes in to prepare the other pastries and cakes, and the sandwich person arrives to make offerings such as a roasted vegetable, smoked turkey or Ruben sandwich.

Andlinger uses organic ingredients whenever possible. The bread is almost completely organic, and he is looking for a source of organic meats for the sandwiches. The pastries pose a bit of a problem since there is not yet a viable source for organic sugar that is affordable. Also, he has a connection for gluten-free breads. Just ask him and he will order it for you. If enough people show an interest, he will consider carrying the gluten-free breads in the shop. Customers can enjoy their purchases at one of the small cafe tables inside the shop or get their order to go. Coffee, espresso, cappuccino, tea and bottled soft drinks and juice are also available. For special occasions, including the upcoming holidays, cakes, tarts and cheesecakes can be ordered ahead of time. "This has been a great experience," said Andlinger. "Concord is a terrific community. There are so many different groups of people who get along."

He added, "For me, the most important thing is to create food people will enjoy every day. It is a pleasure to serve people. My main goal is that they have a goodexperience every time they come here."
Linda Odum for the Concord Monitor, 11/2006

Watergate Pastry Shop (on the web)
2534 Virginia Ave NW
Washington, DC 20037

This grand dame of pastry shops in the Washington area opened in 1966 in the small shopping arcade of the Watergate. Anton Obernberger worked at the shop for 10 years before buying in 2002. The marble chocolate mousse cake combines delicate white chocolate and dark chocolate mousses. The Sacher torte is an excellent rendition of this Viennese confection, with milk chocolate layers, a filling of apricot jam and a rich chocolate glaze. I think this version is much better than the original, which is often dry.
Nancy Lewis for The Washington Post)

The Vienna Restaurant and Historic Inn (on the web)
14 South Street
Southbridge, MA 01550

If you have visited the Vienna and would like to recommend it to others, please let us know.

Alphorn Bistro at Inn at Danbury (on the web)
67 NH Route 104
Danbury, NH 03230

If you have visited the Danbury Inn and would like to recommend it to others, please let us know.

Café Mozart (on the web)
1331 H St. NW
Washington, DC 20005
(202) 347-5732

Cafe Mozart's bar is a nondescript hideout tucked in the back of a German deli, a bar I enjoy because it's so unhip and because, although Oktoberfest is more than five months away, I can still order a beer as big as my head. On Tuesdays, three German draft beers come in two sizes: half-liters, which are roughly 16.9 ounces, and liters, which check in at a whopping 33.8 ounces and are served in the weighty, dimpled glasses that are a familiar sight in Munich. Bartender Greg Brooks, a fixture at Mozart for more than 12 years, serves beers and bowls of bar mix (cheese crackers, pretzels and various nuts). For something more solid, try the bar menu's sausage sampler, featuring several kinds of wurst, or a plate of potato pancakes with sour cream and applesauce. Completing the atmosphere is the one-named Sylvia, a strolling accordion player who works the restaurant as well as the bar. Have a few glasses of the delicious seasonal Hofbrau Maibock beer and you'll find yourself singing along.
Fritz Hahn (April 11, 2008, Washington Post)

Dano's Heuriger on Seneca (on the web)
9564 State Route 414
Lodi, NY 14860

The Austrian chef Dano Hutnik and his wife, Karen Gilman, recently opened Dano’s Heuriger on Seneca in Lodi, a modern version of a Viennese wine garden. Here you can pair a local glass with house-made spreads or tuck into a heartier dish of braised pork roast.
(New York Times, 9/24/06)

Café Katja
79 Orchard Street (Broome Street), Lower East Side
New York, NY
(212) 219-9545

This tiny spot has simple Austrian fare that is downright cheap, and an excellent selection of beers, wines and schnapps. The menu is dominated by meat, pork mostly, and it lends itself to snacking. It’s best to start with the aufschnitt teller, a mixed appetizer plate of sorts. On it, there are two kinds of cured pork belly, liverwurst, Hungarian blood sausage, a pile of housemade pickles, a dollop of creamy Liptauer cheese and a pile of buttery toasted rye bread. New York Times, 4/13/08

It’s foreign vocabulary time, people, and on this round we’re headed for Austria - Styria, to be exact.
This week’s word? Buschenschank (BOO-shen-shonk). Traditional buschenschanks spring up toward the end of the year in the south of Austria. (Nearer to Vienna they’re called heurigers.) They are places of simple eating and drinking, where farmers can sell as much of anything they’ve grown, raised, fermented, preserved or otherwise wrangled from their land before the government assesses taxes on it.

The buschenschank - or its spirit, conviviality and cuisine - is the inspiration for Café Katja, a tiny spot on the Lower East Side, with a menu of simple Austrian fare that is downright cheap, and an excellent selection of beers, wines and schnapps.

Erwin Schröttner, who hails from outside of Graz, met his co-chef and business partner, Andrew Chase, when he was Mr. Chase’s executive sous chef at Monkey Bar. Both men have spent most of their careers in more ambitious uptown kitchens than the one at Katja, but it’s clear from eating there - where they both wait on tables - that they’re having more fun now.

The menu is dominated by meat, pork mostly, and it lends itself to snacking. It’s best to start with the aufschnitt teller ($14), a mixed appetizer plate of sorts. On it, there’s liverwurst (from the Forest Pork Store in Queens like most of the cured meats, though the liverwurst with onion jam, $5, is made in-house), two kinds of cured pork belly, Hungarian blood sausage, a pile of housemade pickles (radishes one night, fennel another), a dollop of creamy Liptauer cheese and a pile of buttery toasted rye bread.

Salads all are good, particularly the pickled herring, potato and cucumber ($8). Sandwiches, sausages and a few main courses follow. The gingery housemade bratwurst ($7) won me over, as did the coarser Krainer sausage, though the cheese-stuffed, bacon-wrapped frankfurter ($8) was too much of a good thing.

Spaetzle is available with a respectable take on goulash ($16) or tossed with caramelized onions and broiled with melty cheese ($12). The latter option is on the plain side, but the kitchen has no problem accommodating requests, so ask for some bacon if you dine on swine or Styrian pumpkin seed oil if you don’t.

It’s food that begs for good drink, and Katja delivers. There are six beers on tap, including Sixpoint Righteous Ale and Schneider hefe-weisse, and a well-considered wine list. With each choice the folks at Katja, particularly the ebullient Cypriot barman Georgios Hadjistylianou, would return, one hand loaded with glasses like a Venini chandelier, the other with bottles, and let us taste through our options until we found one we liked.

Mr. Schröttner said he named the cafe after one of his daughters - "Katja, my wild one." He’s worried that when Katja’s sisters Hanna (Katja’s 3-year-old twin) and Isabel (even younger) put the pieces together, he might have to open places for each of them. To that I say: Girls, what are you waiting for?
(New York Times, 12/26/07)

Café Sabarsky/Café Fledermaus (on the web)
1048 Fifth Avenue
New York, NY 10028
Tel: 212.628.6200

When Ronald S. Lauder decided to create a museum to house the collection of Austrian and German art assembled by Serge Sabarsky, he wanted a cafe to go with it. It would be a real Viennese cafe, with marble tabletops, chairs designed by Adolf Loos and an authentic menu of tried and true Austro-Hungarian staples. But the goulash, herring sandwiches and boiled beef are merely a warm-up to the desserts. The house specialty is a Klimt torte, neatly stacked layers of hazelnut cake alternating with firm, bittersweet chocolate. It deserves classic status, along with the linzer torte and the Sacher torte, both flawless. The coffee at Cafe Sabarsky comes from Meinl's in Vienna, and it may be the best coffee in the city: rich, robust and deep.
(William Grimes, The New York Times)

Wallsé (on the web)
344 West 11th Street
New York, NY 10014
Tel: 212.352.2300
** [Rating: Very good]

When Wallsé, an Austrian restaurant on West 11th Street, opened in 2000, it presented itself as a brave outpost on a residential frontier far from pedestrians' reach. It seemed an appropriate station for Kurt Gutenbrunner, Wallsé's chef and owner, who is outspoken and gruff, a rebel in a city full of media-groomed chefs.

Rather than gliding through his dining room with a hand out to welcome customers, Mr. Gutenbrunner tends to march through, jerking his head as he inspects the scene, and abruptly approaching tables with a stern, ''Hello,'' followed by silence. If you have not eaten enough, he will tell you. If you argue with him, he is likely to puff up like an angry cat.

With Mr. Gutenbrunner, what you see is what you get, and that carries over to his candid menu. And that, among other reasons, is why the restaurant continues to thrive, despite a wealth of competitors creeping into the neighborhood.

Mr. Gutenbrunner opened Wallsé after working for four years as the executive chef at Bouley. David Bouley's influence, coupled with Mr. Gutenbrunner's Austrian background -- he is from Wallsee -- made for a stimulating blend of elegance and brawn. Delicately poached lobster and light asparagus soup coexisted happily with venison and lingonberries, goulash and potato pancakes.

When the restaurant opened, it had a cool Scandinavian feel with polished floors, white walls and bleak black-and-white photographs of Austrian castles by Alexander Vethers. Vases overflowing with peonies or forsythia gave the room a soft touch, and enormous windows beginning on West 11th Street and wrapping around the Washington Street side flooded the place with light.

Not much has changed. A black carpet now covers the floors, making the room quieter and warmer, and in place of the photographs an assortment of paintings, including a few by Julian Schnabel, a regular at the restaurant, have been hung. The cool and sleek has an overlay of idiosyncratic homeyness.

Mr. Gutenbrunner has also remained loyal to his menu. It may be a bore for his cooks, but it was a delight to return and find kavalierspitz, a boiled beef shoulder, still among the entrees and spaetzle with braised rabbit as an appetizer.

Mr. Gutenbrunner has a fondness for vegetables and herbs and uses them wisely to offset the heft of some of the Austrian dishes. If you are not tempted by goulash with spaetzle (a perfect dish), you can have wild striped bass, topped with a tuft of freshly grated horseradish. A buttery disk of foie gras terrine conceals a salad of green beans, wax beans, shallots, pistachios and thyme. A potato rösti, or pancake, is layered with lobster, horseradish crème fraîche, herbs and fennel, creating a wonderful spectrum of textures.

His lengthy menu of daily specials often engages seasonal produce, and right now on the main menu is a frothy pea soup that is as green as moss and animated with an infusion of pineapple mint. Giant spears of white asparagus are prepared classically, with folds of baked ham and creamy slices of potato, all resting in a swirl of béarnaise.

One dish that is partly out of season but still delicious is a terrine of tomato, artichokes and goat cheese. The tomato has been roasted and skinned so that it is sweet and pulpy. The artichokes are also sweet, and both coalesce with the help of the fluffy and tangy goat cheese.

Mr. Gutenbrunner, once seen as a pioneer among chefs, has not been fazed by contemporaries like Ferran AdriĂ  and Thomas Keller. He continues to be a great cook without foam, without powdered kumquat. It is a pleasure to order Wiener schnitzel and know you are going to get a breaded and fried piece of veal, and that the roasted venison does not involve roasted venison essence infused into potatoes formed in the shape of a venison chop. The venison chop here is big and hearty, and is surrounded by leaves of Brussels sprouts, slack and toothsome.

In a dish of Maine lobster, warm pieces of claw and tail, poached in beurre blanc, are tangled with slices of fennel, peas and yellow raisins and glazed with a saffron sauce. It is as French and as classic as a Citroën.

A rare hint of playfulness comes in a dish called ''skate salad,'' which is not a fish salad, but fish with salad. Menu semantics often raise the blood pressure of diners, but I must side with Mr. Gutenbrunner. Skate salad caught my eye, and the dish did not disappoint. Sautéed skate is served on top of a cluster of sautéed morels (they never raise my ire), and all around it is a tart cucumber vinaigrette and crisp cubes of cucumber. The salad, a sweet pile of bibb lettuce and dill, rises off to the side.

Despite Wallsé's liberal use of lobster and foie gras, it has maintained a neighborhood demeanor. On most nights there is enough room at the bar for you to walk in and have dinner. It has a compact wine list that manages to excite you about selections with names like Bründlfangen and Smaragd, without assaulting your wallet. There is an excellent, but not overreaching cheese menu (try the Valençay). And Wallsé is not too pretentious to serve bottled water from green plastic bottles. (The brand is Römerquelle, Austrian, of course.)

For diners who have grown accustomed to a culture full of restaurants that shock and awe and then fall apart, it is a treat to find a restaurant that continues to sail along, assured and unfettered.

There are some things, like honey glazed duck and passion fruit crepes, that I would pass on next time. Not because they are bad, but because there are better things on the menu.

If you don't end your meal with cheese, you might try the Salzburger nockerl, which is a kind of low-lying, sturdy soufflé on top of a bed of huckleberries. Or perhaps the Topfenknödel, a dessert which, after many tries, I am still not sure about, although I am intrigued. It is served in a deep bowl covered with sweetened rice paper. You peel back the paper to find a rhubarb compote and one (sometimes two) sweet bread-crumb-covered dumplings. On another plate you are given a glass of strawberry water and strawberry and rhubarb sorbet. A guest at my table described it as 'all sound and not enough fury.' I would call it an amusing detour on an otherwise very steady voyage. (New York Times, 5/5/04)

Blaue Gans (on the web)
139 Duane Street
New York, NY 10013
Tel: 212.571.8880
** [Rating: Good]

The chef Kurt Gutenbrunner doesn't dawdle. He took possession of the TriBeCa space that would become his new restaurant Blaue Gans in late October, just a month and a half into the life of his new restaurant Thor on the Lower East Side. By early December he was already ladling out goulash and cutting slices of Sacher torte.

In the restaurant business, that sort of turnaround isn't just fast; it's borderline unfathomable. Then again, Mr. Gutenbrunner cut himself some breaks.

The space belonged to Le Zinc, and the few tweaks he and his collaborators made to its décor — still defined by a long zinc bar, scores of vintage posters, a curved ceiling and high-backed red banquettes — are so negligible that you find yourself wondering if he simply changed the locks and the name on the utilities and flicked on the lights.

The menu Mr. Gutenbrunner installed is brief, and it returns again and again to the same ideas and ingredients. Sausages have their day, sauerkraut gets a say and horseradish holds sway over a third of the dishes, or so it seems.

Blaue Gans (BLAU-eh gahnz), which means blue goose, happened so quickly because it required neither a grand plan nor a lavishly stocked larder. It's as much a land grab as an elaborately imagined restaurant. Mr. Gutenbrunner spotted and snatched a prime patch of real estate near his loft, then put that property to use with a straightforward Austro-German bistro that was virtually ready to go.

But as dashed-off as Blaue Gans may be, it perfectly suits a certain casual mood and a certain basic appetite, proving that a restaurant needn't be tremendously significant to be significantly appealing.

It's for impulsive diners who haven't taken the time to make reservations, which it doesn't accept. For impatient diners who don't want to pore over dozens of relentlessly inventive options, which it doesn't have. For exhausted diners who don't want to study a lengthy, abstruse wine list. Blaue Gans doesn't have that, either.

It has a modest regiment of rieslings and a small posse of grĂĽner veltliners. It has boiled beef shoulder with applesauce and, atop the applesauce, freshly grated horseradish. It has a smoked pork sausage with sauerkraut, mustard and horseradish. It has a pork and beef sausage with the same sidekicks.

Blaue Gans lets sexier restaurants canoodle with day-boat lobster and diver scallops. It flirts with trout, which appears twice on the menu. For an excellent appetizer, the fish is smoked and packed into a dense cake, the other layers of which include crème fraîche, red onion, apple and — get ready for this — horseradish.

For a satisfying entree, a whole brook trout is sautéed, festooned with capers, fringed with carrots and bathed in creamed kohlrabi, a turniplike root vegetable. Mr. Gutenbrunner appears to be something of a trout savant: when I ate at Thor, one of the best entrees was brook trout, presented with creamed spinach and caper berries.

The similarity between that dish and the trout entree at Blaue Gans suggests the extent to which Mr. Gutenbrunner is cribbing from himself at his latest restaurant, referencing some of his best bits from previous ventures — Thor, Wallsé in Greenwich Village and Café Sabarsky on the Upper East Side — and simplifying or rearranging them. You can almost think of Blaue Gans as a culinary version of Barneys Co-op, its merchandise marked down (though not all that much, and arguably not enough) and its niceties scaled back.

Service isn't entirely reliable. When a friend and I went for brunch one weekend, our waiter repeatedly forgot to bring us things we'd asked for: a napkin, her second mimosa, her third mimosa (she'd had a rough week). We couldn't always remind him because we couldn't always find him.

Dinners proceeded much more smoothly, perhaps because the gracious young Austrian man who works as a combined sommelier, host and floor manager was there. He also lent the restaurant an aura of authenticity with his pronounced accent and Alpine musings.

When I arrived one night, he was raptly watching the winter Olympics on a TV above the bar, discussing the beauty of the mountains and reminiscing about his home country. If ever I felt a hunger for schnitzels and strudels, along with a thirst for raindrops on roses, it was then and there.

Of the restaurant's many presentations of sausage, two were especially good. A pale pork and veal sausage, served with sweet mustard and a soft, salty pretzel, had the lightness of mousse. A mash of blood sausage and fingerling potatoes was molded into a circle and placed on a roomy bed of sauerkraut.

On the schnitzel front, a respectable pork Wiener schnitzel wore a crisp coat of egg, flour and breadcrumbs and came with a terrific potato salad, which was light on vinegar and heavy on fresh dill, an herb that doesn't get its due these days.

But a pork jäger schnitzel was better. The meat had been dusted with flour and cooked with veal stock, cream, button mushrooms and bacon. It came with spaetzle, which the sommelier recommended we drag through the tawny sauce. What a wise, sweet man.

The food at Blaue Gans isn't exactly dainty, and when it veers in that direction, it winds up in an unremarkable place. Simple fillets of cod and Arctic char seemed less like fully formed dishes than like menu stretchers and sops to lighter eaters.

The restaurant does better with robust fare like venison, a recurring special, and pork belly, a menu fixture. It does wonderfully with desserts, one of the best of which is something called a kaiserschmarren, a spongy pancake sprinkled with powdered sugar and served with an apple compote.

In another standout dessert, a compote of huckleberries and lingonberries hides beneath a generous cover of meringue, the undulating shape of which is meant, I learned later, to resemble three peaks surrounding Salzburg.

The sommelier glanced longingly at it. Was he reconnecting with his native land? Or just looking forward to a reliably satisfying meal at the end of his shift? (New York Times, 3/08/08)


Julius Meinl (on the web)
3601 N. Southport
Chicago, IL 60613
Tel: 773-868-1857

Austria's premier coffee roaster chose Chicago -- and, even more mysteriously, a location near Wrigley Field -- for its first U.S. outpost. The result is a mix of Austrian style (upholstered banquettes, white marble tables, newspapers hanging on wicker frames) and American cheeriness (lots of natural light, smiling waitstaff, smoke-free air). The excellent coffee and hot chocolate are served European-style on small silver platters with a glass of water on the side, but it's the desserts that keep the regulars coming back. Try the apple strudel or millennium torte (glazed with apricot jam and chocolate ganache), and for a moment you'll swear you're in Vienna.

This week's capture of the California governorship by Arnold Schwarzenegger, Hollywood muscle man and native Austrian, may have been impressive but a subtler Austrian conquest is under way in the US.

Next month marks the first anniversary of the opening of the first coffee house in the country by Julius Meinl, a coffee roaster founded in Vienna in 1862. The location is an affluent residential area in northern Chicago, America's third largest city. It is a bold move for a company that not only is new to doing business in the US but is also entering a market crowded with coffee chains, led by the largest of all, Starbucks.

But the Meinl café has been packed since it opened in a new building on the site of a former Amoco petrol station in Chicago's old German quarter. That may be because the experience is quite unlike that in a high street coffee chain.

First, the interior is designed to replicate the look and feel of one of Vienna's 1,900 or so existing coffee houses, from the wood-panelled walls to the stacks of vacuum-packed Julius Meinl coffee bags and fruit jams, displayed in wooden shelves. Historic photographs of former Meinl coffee houses dot the walls. Newspapers, including Austrian dailies, are available - bound to wooden poles, European style.

Second, the coffee is served in porcelain, rather than in disposable paper cups. It is also made with filtered water, to remove any chlorine from the city's water, which is pumped from Lake Michigan. And there is an extensive menu of Austrian pastries as well as sandwiches and soups. The idea is to linger, Vienna-style, and chat.

For those with dogs, the café even provides water bowls outside the entrance.

Thomas Meinl, great-grandson of the company's founder - it is still family run - says the choice of Chicago rather than a location on the US east or west coast reflected a perception that the city, with its deep European roots, would be more open to the concept of a central European coffee shop. There are few Austrians in Chicago (about 3,000 are registered as such, says the city's Austrian Consulate General). But about 17 per cent of Chicagoans can trace their ancestry to Germany, and Chicago's Polish community is the largest outside Warsaw.

Mr Meinl says: "New York is, of course, more influenced by Europe but Chicago is very European, as well as being more 'real America' than the east or west coast. People have been less threatened by Europe on the east coast and by Asia in the west; they're more European and more open to accepting the new kid on the block."

In addition, the business culture in the US has helped. "New ideas are given a chance and you don't have the controls and limits and officialdom that you have here [in Austria] and Germany and other parts of Europe," he says. "It's somehow a more flexible society."

Julius Meinl's recent history in Europe, by contrast, has been one of contraction. The company was a household name across central Europe in the early part of the past century, with a network of about 1,000 shops specialising in coffee but also selling delicatessen, through franchise arrangements from Serbia, Hungary, Italy and Austria. Mr Meinl says many of the venues became unsuitable because "costs got on top of us and a lot of the locations were where you couldn't park".

About 15 years ago, the company reverted to its original specialisation, coffee roasting, though it maintains a flagship delicatessen on the Graben, a fashionable street in central Vienna.

Mr Meinl says the company is unlikely to expand rapidly beyond Chicago but will grow gradually by developing a "cluster" of coffee shops in the city before moving elsewhere in the US.

There appears to be more of an opportunity in coffee roasting. Julius Meinl recently started a wholesale coffee business in Chicago, selling to hotels and other bulk buyers. The move harks back to the company's earliest days when it specialised in selling freshly roasted coffee.

The coffee served at the company's Chicago café is, as is typical of most Meinl coffees, a milder roast than coffee sold by chains such as Starbucks. Steve Farley, a 34-year-old former sales executive and one of Meinl's US partners in the Chicago venture, says this makes for a smoother taste.

"It does differentiate itself from the coffee providers at other outlets in the US," he says.

With Starbucks having opened its first store in Vienna in 2001, in a challenge to Austrian palates, it seems appropriate that American coffee drinkers are being given the opportunity to taste one of the most venerated coffee roasts in Europe in their own back yard. (Financial Times, 10/10/03)


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